This Pickled Deviled Eggs is a PCOS-friendly recipe.
Nutrition per Serving
Ingredients
Instructions
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Bring water, vinegar, beet, shallot, sugar and a pinch of salt to a boil in a 2-quart saucepan. Simmer it, covered, until beet is tender, about 20 minutes.
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Transfer the beet mixture to a container and cool it completely, uncovered.
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Add the eggs to the mixture, submerging them entirely in the liquid. Refrigerate the eggs for at least 2 hours, and up to 6 hours, allowing the eggs to marinate while gently stirring them once or twice.
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Remove the eggs from the beet mixture and pat them dry (discard the beet mixture). Halve the eggs lengthwise and remove the yolks.
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Mash the yolks with the mayonnaise, mustard, sweet relish, and salt and pepper.
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Divide the mixture among the egg whites. Sprinkle with a light dusting of paprika.
Why this Pickled Deviled Eggs works for PCOS
Lunch is where most PCOS meal plans either succeed or collapse. A meal like this Pickled Deviled Eggs that combines adequate protein, fibre-rich carbs, and fat keeps blood sugar stable for the rest of the workday and reduces the late-afternoon energy crash that drives sugar cravings around 3-4pm.
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Frequently Asked Questions
Yes, this Pickled Deviled Eggs recipe is designed to be PCOS-friendly., it supports balanced blood sugar and hormonal health.
Yes, this recipe works well as a PCOS-friendly Lunch. Pair it with other PCOS-friendly foods throughout the day for balanced nutrition.
This recipe can be part of a structured PCOS meal plan. It makes 8 servings, making it great for meal prep. For a complete weekly plan tailored to your PCOS type, take our free 60-second quiz at pcosmealplanner.com/pcos-quiz to get a personalized 7-day meal plan.
Cook Another PCOS-Friendly Lunch
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